Guys, you have to try these enchiladas. That’s not a comment; that’s a command. They are de-licious! A little more time-consuming than the Quinoa Enchilada Casserole I made a while back, but you need to find time to make these–100% worth it! (If you can’t make them tonight, try the Quinoa Enchilada Casserole. And then, tomorrow or next week, make the real-deal enchiladas–you won’t regret it, trust me)
And, again, I use my favorite pepper grinder! Gotta love an old-fashioned grinder
Anyways, back to these enchiladas! Cook the chicken on medium-heat; before flipping over, spice it up with chili powder, paprika, cumin, garlic powder and oregano. Once cooked, spice the other side up with the same spices, and then remove from the heat.
In the same pan cook the veggies and tomato sauce until the sauce thickens. Add in the chicken and cook for a few more minutes.
Now it’s assembly time! In addition to your chicken mixture and tortillas, you’ll need shredded cheese and enchilada sauce–lots and lots of cheese. I used a whole 8oz block. Go big or go home!
….I wonder if that saying applies if you’re already home….
Cover the bottom of a lightly greased baking pan with enchilada sauce (about a ladle full).
Lightly spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture. Roll it up and place folded-side down in the baking pan. Continue with all of the tortillas. (Note: I used a 9x11inch pan and had to use a smaller baking pan to fit in two more enchiladas. You can either use a larger baking pan, two slightly-smaller baking pans than the ones I used, or just do what I did. —-I think that covers all of your options)
Once all of your enchiladas are in the baking pan, drizzle the left-over enchilada sauce on top.
dump sprinkle the cheese all over! Does that look good or does that look good?
Bake until the cheese melts into a delicious ooey-gooey mixture and serve. I like to eat it with sour cream and salsa!
These chicken enchiladas will please any crowd! Don't believe me? Try them!
- 3 tbsp oil
- 1 1/2 lb skinless,boneless chicken breast
- salt and pepper
- 1 tbsp cumin powder
- 2 tsp garlic powder
- 1 tbsp chili powder
- 2 tsp paprika
- 1 tsp dried oregano leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen corn, thawed
- 28oz crushed tomatoes
- 1 tsp flour
- 10 tortillas
- 1 15oz can enchilada sauce
- 2 cups shredded cheddar cheese
- Heat oil in a large pan.
- Season chicken with salt and pepper. Place in pan and cook over medium heat until no longer pink (about seven minutes each side). Before turning sprinkle cumin, garlic powder, chili powder, paprika, and dried oregano leaves over chicken; then, before removing from pan, sprinkle the chicken on the other side with the spices. Remove chicken from pan and cool.
- In the same pan, saute the onion and garlic until tender. Add corn and canned tomatoes, stir, and cook for a few minutes.
- Cut the chicken breasts into strips. Add the chicken to the tomato mixture and stir in flour to help set. Remove from heat.
- Coat the bottom of the baking pan (about 9x13in) with enchilada sauce.
- Spread about a tablespoon of enchilada sauce on a tortilla before adding the chicken mixture (about 1-2 tbsp for each tortilla). Fold over filling and place in pan with folded side down.
- Repeat with remaining tortillas.
- Top with remaining enchilada sauce and cheese.
- Bake at 350F for about 15 minutes (until the cheese melts ). Serve hot with sour cream and fresh salsa.
Recipe adapted from Chicken Enchiladas